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1
Heat a grill with the rack very close to the flame and the heat quite hot.
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2
Bring a large pot of water to a boil and salt it.
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3
Remove the thickest part of the central vein of each cabbage leaf without cutting the leaf in half.
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4
Blanch the cabbage leaves in the boiling water until just tender, about 30 seconds; drain on paper towels.
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5
Put a piece of fish on one side of each leaf and top with 1 teaspoon dill, a sprinkle of salt and pepper and a drizzle of olive oil.
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6
Fold the other half of the leaf over the fish and trim the edges with a big cookie cutter or a knife to form an oval.
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7
Rub the outside with a little bit of olive oil.
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8
Put the neutral oil and 1 tablespoon of the butter in a skillet large enough to hold the fish bones in one layer over medium-high heat; when the butter melts, add the thyme and fish bones and cook, stirring occasionally, until very well browned, about 5 minutes.
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9
Add the remaining 1 tablespoon butter and the wine and cook until creamy and reduced in volume, about 10 minutes.
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10
Strain and discard the fish bones.
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11
Season the sauce with salt and pepper and keep it over very low heat while you grill the fish.
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12
Grill the fish packages for 30 seconds per side; the cabbage should brown and the fish should steam but just barely.
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13
(You can tell whether the fish is done by poking a toothpick into it.
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14
If it meets a little resistance, its ready; if its very rubbery, its not.)
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15
Whisk the sauce or use an immersion blender to foam it up a bit.
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16
Drizzle the cabbage and fish with sauce, garnish with microgreens or flowers and serve.
